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Ingredients
Ginger-chicken Skewers with Papaya-cucumber Salad
- Ingredients
- 2 centimeters fresh ginger
- 1 garlic clove
- 150 grams Coconut
- 1 tsp Red Curry paste
- 500 grams ground chicken
- salt
- 1 pinch brown sugar
- 6 sprigs Lemongrass
- Coconut oil (for the grill)
- 1 Papaya
- 1 Cucumber
- 30 grams Shelled peanut
- 1 handful Thai basil
- 2 Tbsps Fish sauce
- 1 Lime (juiced)
- 1 tsp brown sugar
- salt
Peel ginger and garlic and finely chop both. Finely grate coconut meat. Mix everything with the curry paste and chicken meat and season with salt and 1 pinch brown sugar. Cover and marinate for about 1 hour in the refrigerator. Then trim the lemongrass and cut each piece in half lengthwise. Shape chicken mixture into small portions around the lemongrass, pressing to adhere. Grill on a preheated, oiled grill about 10 minutes, turning frequently.
For the salad, peel the papaya, cut in half, remove seeds, scrape out the pulp and dice. Peel the cucumber, cut in half lengthwise, remove seeds and cut into 6-7 cm (approximately 2 1/2-inch) long pieces, then cut lengthwise into thin slices. Crush the peanuts. Rinse the Thai basil, shake dry and pluck off the leaves. Mix fish sauce with lime juice and 1 teaspoon brown sugar and season with salt. Mix prepared salad ingredients together and serve with the skewers.